THE Meat & Wine Co opened in the old Palace Hotel building in Perth on September 8.
Built in 1897 on St George’s Terrace during the gold rush, for many decades the three-storey building was a luxurious hotel, pub and restaurant. A tower was soon built surrounding the heritage building.
Expert renovations have resulted in the old Palace Hotel being transformed into a dining venue with the ‘wow’ factor.
The end goal of The Meat & Wine Co team was to introduce cutting edge modern design, while remaining faithful to the architecture of yesteryear and preserving the Old World Charm.
Subtle African influences create a unique setting, while rustic wooden and stone features evoke a warm and welcoming ambience.
The Meat & Wine Co brand was established in 2000. The Perth restaurant is the seventh to open in Australia.
Staff pride themselves on providing a personable service, giving patrons a sense of a ‘home away from home.’
The menu is extensive and would appeal to a wide range of diners, including vegetarians.
The Meat & Wine Co serve world class produce including the exclusive line of Monte Beef, which is monitored from paddock to plate to ensure a top grade product.
Another feature which sets The Meat & Wine Co apart is a 35-year-old basting flavour, which is not available anywhere else.
Restaurant manager Steve Taylor said there were 14 different cuts of beef available, in all different sizes.
Senior beverage manager Ben Preston said the wine menu was designed to complement the food menu for true pairing.
The wine menu features Australia’s unique wines, favourites and award winners to under-rated and boutique wines.
“It is not my wine list, it is the customer’s wine list,” Mr Preston said.
For entrée we enjoyed the halloumi grilled with red pepper ajvar, warm octopus and Southern chilli glazed pork belly. These starters were perfect to sample the range of cuisine on offer.
We were also impressed with the skewered salmon with fermented chilli, miso, sesame, soy, scallions, ginger and garlic. A glass of 2016 Amelia Park chardonnay from Margaret River was the perfect accompaniment because it was not too oaky or heady for the delicate seafood flavours.
For the main course we indulged in a succulent Wagyu rib-eye with peppercorn and mushroom sauce. This was paired with a glass of 2015 Cape Mentelle shiraz from Margaret River.
Desserts featured a decadent chocolate and hazelnut fondant and a classic crème brulee. A glass of Vasse Felix Cane Cut Semillon from Margaret River was an ideal dessert wine.
After the meal, diners can relax near the whiskey bar and soak up the industrial chic setting.
The Meat & Wine Co is a unique dining experience that would suit almost all occasions: from a romantic date, a business meeting or a family gathering.
Juxtaposed from the hustle and bustle of St George’s Terrace, The Meat & Wine Co is a place where patrons can indulge and relax.
For more information visit The Meat & Wine Co.